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Puff pastry hearts

Are you looking for a romantic and cute dessert? Puff pastry hearts are the perfect dessert for a romantic occasion. They are great for Valentine’s day or any other special day. Everyone needs a small sweet happy moment, right? You don’t need to search for something big, fancy and difficult to make. More important is that it comes from the heart. And when you get a sweet heart made from the heart, well, that’s super special.

Surprise your sweethearts and friends or treat yourself with these amazing puff pastry hearts. The recipe is easy to follow and it will take about 15 minutes of your time. I found this recipe in a blog of authentic Persian recipes. First, I loved the looks, then I read it and found out how simple it is. I did some minimal changes to Maryam’s recipe; a little different filling and I added fruits.

Ingredients for 2 puff pastry hearts:

Take the puff pastry roll out of the fridge and preheat the oven to 200º C. Then take a piece of paper and draw a nice heart on it. This will be your base for the puff pastry hearts. My heart form was about 10 cm big. But you decide how big your dessert should be. So, cut the heart form out and unroll the dough. Place the heart form on it and with a knife following the heart silhouette. Do this four times, in order to get four hearts out of the dough.

Why four times, if we are doing two puff pastry hearts? Two hearts are going to be the base of the dessert and two the top.

Place the hearts on a baking paper on a baking dish and put to bake for 10 minutes. What you do with the rest of the dough is up to you. You can use it for smaller snacks for example. Meanwhile, when the hearts are baking, mix mascarpone, the creamy yoghurt and vanilla sugar in a small bowl. Prepare the piping bag or simply attach the nozzle to a normal food freezer plastic bag. I used the star nozzle.

Puff pastry hearts

Once the hearts are golden brown, remove them from the oven and let them cool completely. Furthermore, fill the piping bag with mascarpone yoghurt mixture and pip it nicely on two base hearts. I made two layers of filling. Place two raspberries on the filing and slightly push them in.

Moreover, place the top hearts on each of the desserts. Gently press them, to get more stable. Thirty more seconds and you are done. I told you it is going to be easy and quick.

Finally, just before serving, sift some icing sugar over the puff pastry hearts and finish by placing a nice raspberry on top of each heart.